Wednesday, October 5, 2011

Rosemary's Baby - Rosemary's Deviled Eggs

Rosemary's Baby is certainly one of the CreeEEEeepiest movies I've ever seen and I'm giving all the credit to Roman Polanski and Mia Farrow. Adapting from Ira Levin's novel, Polanski took a story that placed us in 'what's going to happen next' and turned it into a story that placed us in a state of anxiety knowing what is going to happen and not being able to do anything about it. Polanski is pretty upfront from the start about what's going on and what's going to happen, which is what makes this thriller so unique, plot revelation is somewhat unimportant, which makes us engrossed in the characters from start to finish. Mia Farrow certainly makes this easy with her classic and quietly intense performance. From 1968, Roman Polanski's Rosemary's Baby...

I'm going to give 2 ways to do deviled eggs. This first one is how I've recently been making them and I really like it. Using avocado as the "white" is so delicious because it has a similar texture, but much more flavor than the animal derived version. And mashed potatoes make a great creamy filling!

Rosemary's Deviled Eggs version #1

4 ripe avocados (on the small side)

apple cider vinegar

4 little yellow potatoes

3 TB veganaise (or toffuti sour cream)

1 tsp fresh squeezed lemon juice

1/8 tsp salt- to taste

1 tsp finely chopped rosemary

*capers or relish optional

Boil potatoes until soft, rinse with cold water, remove skin and mash with all of the ingredients except avocados and apple cider vinegar. Sliced the avocados in half, remove seed and scoop out of the skin. Coat the avocado with a little apple cider vinegar. This will keep them from browning and give the shell a light sour taste. Fill the potato filling in the avocado hole, sprinkle them with a little salt and garnish with a little paprika and rosemary sprigs.

Rosemary's Deviled Eggs Version #2

The tried and true deviled egg

24oz of extra firm tofu (I used 2- 12 oz packs)

about 1/2-1 cup of apple cider vinegar

2 TB vegenaise

1/2 tsp dijon mustard

1 tsp relish

1/4 tsp salt (to taste) I used about 1/2 tsp

paprika

tumeric

2 TB fresh diced chives

This is a 12 oz. block of tofu. I cut 9 squares out of it...

Score a square with a small knife in the center, then with a tiny spoon, or the end of a spoon handle, scoop out the center. Get as much of the center out as you can, set the part that you scooped out aside...

Soak the "egg" shells in apple cider vinegar for about 5 minutes. meanwhile, have the sccoped out part in a bowl, I placed it in a towel first and squeezed out excess water. Mix your scooped out tofu with the vegenaise, relish, dijon mustard, salt, a big pinch of paprika, chives (saving a little for garnish). Mix it all up adding a little bit of tumeric at a time until desired yellow color is reached. Stuff your shells with the filling, garnish with more chives and paprika and let chill uncovered for about an hour, or as long as you can stand it.

I like to keep them square shaped because I don't like my food to look just like the kind of food that I find offensive, but whatever works for you. You can carve the edges with a knife to make it look like an egg if that's what makes you happy!

Ya know, i've never seen any of the Nightmare on Elm Streets. Just know that he gets me in my dreams, and that's absurdly scary. I'll have to watch it. Maybe this Halloween season when you post it on your blog :)

@Joe, if there were anything that would make you fart free, I would be feeding it to you ;)

Using avocados is SUCH a good idea! One, avocados are always brilliant in anything. Two, they have that wonderfully fatty give that would make them a good fit texturally. Three, they're so flippin' pretty! Four, with that indentation from where the pit used to be, it's as if they were begging for a filling.